Cottage Cheese Blueberry Cloud Bread
A fluffy, low-carb alternative to traditional bread made with cottage cheese and blueberries, perfect for breakfast or a snack.
Ingredients
Main Ingredients
- 1 cup cottage cheese Blended until smooth
- 3 large eggs
- 1/2 cup almond flour Can substitute with coconut flour (adjust amount)
- 1/4 cup blueberries Use fresh for best results
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- to taste sweetener (optional) Use a low-calorie sweetener if desired
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Blend the cottage cheese until smooth using a blender or food processor.
- In a bowl, mix the blended cottage cheese with the eggs, almond flour, baking powder, salt, and sweetener (if using) until evenly combined.
- Gently fold in the blueberries, being careful not to crush them.
Baking
- Spoon the batter into portions on the prepared baking sheet, spacing them about 1 inch apart.
- Bake for 20–25 minutes, or until the tops are golden and lightly browned at the edges.
- Cool slightly on the sheet before serving. Serve warm or at room temperature.
Notes
Store leftovers in an airtight container at room temperature for up to 3 days or freeze individual pieces for up to 3 months.